|Prep Time 20 minutes||Cook time 20 – 25 minutes at 180 C|
|Nutrition Per Serve 122 Calories||Carbohydrates 15 g|
|Fat 5 g||Protein 3.8 g|
Servings per cake – 12
1 scoop noway vanilla caramel protein (any flavour is fine)
1 1/2 cups gluten free self-raising flour
1 Mushed Ripe banana
125 g butter or coconut oil (melted)
1/4 cup honey or maple syrup
2 teaspoons vanilla extract
1 tsp cinnamon
1/2 cup milk of choice (I used coconut)
1 punnet of raspberries (you also use thawed frozen).
- Pre – heat the oven to 180 C, line 12 cupcake muffin tins with paper cupcake cases.
2. Place all the ingredient but the raspberries into a bowl and combined until smooth. Spoon the mixture into the prepared tins, top with raspberries and bake for 20 – 25 minutes until golden or when your skewer comes out clean – place them on a wire rack and cool before serving.